Cheese pastries
I have made cheese pastries many times, especially when I need something quick and filling for breakfast or a snack. I found this recipe on Adina Ciocalău's blog and stuck with it because it doesn't complicate things unnecessarily. Sometimes they don't rise perfectly, especially if the dough is not in the mood or the oven heats oddly, but the taste never suffers. The important thing is to have good cheese and not to rush the rising process.
Quick Info
Total time: about 2 hours
Preparation time: 30-40 minutes
Rising time: 45-60 minutes (in total)
Baking time: 25-30 minutes
Servings: 20-22 pastries, depending on the cut
Difficulty: easy-medium
Recipe type: savory snack, for packing or for platters
Ingredients
Dough:
350 g flour
150 ml milk (warm)
25 g fresh yeast
1 teaspoon sugar
1 teaspoon salt
50 ml oil
1 egg yolk
+ extra flour (about 100 g, only if necessary for kneading or rolling)
Filling:
250 g cheese
3 tablespoons cooking cream (liquid)
pepper to taste
dill (to taste, fresh or dried)
For brushing:
1 beaten egg white
finely grated cheese for sprinkling on top
Preparation method
1. In a large bowl, crumble the yeast. Pour the warm milk over it, add the sugar, and mix until dissolved. Let it sit for 5 minutes to activate the yeast.
2. Add the sifted flour, salt, oil, and egg yolk. Knead the dough until elastic and not sticky to the hands. If it seems too soft, sprinkle some of the reserved flour.
3. Cover the bowl with a clean towel and let the dough rise in a warm place for about 40-50 minutes, or until it has doubled in volume.
4. For the filling, grate the cheese finely. Mix it with the liquid cream, pepper, and dill. It should form a spreadable paste, not too soft and not too hard.
5. When the dough has risen, sprinkle flour on the table and roll it out into a fairly thick sheet (about 1.5 cm). Spread half of the filling over the sheet.
6. Fold the dough: gather the edges towards the center like an envelope, then fold it again. Roll out the sheet again, but more carefully so it doesn’t tear.
7. Place the rest of the filling over the newly formed sheet and repeat the folding. If it cracks, don’t panic, sprinkle a little flour and knead briefly to gather it.
8. Finally, roll out a thick sheet of about 1 cm. Cut with a glass or round shape. Place the pastries directly on a baking tray lined with parchment paper, one next to the other.
9. Cover the tray and let them rise for another 15 minutes.
10. Beat the egg white and brush each pastry with it. Sprinkle a little grated cheese on top.
11. Bake in a preheated oven at medium heat for about 25-30 minutes or until evenly browned.
Why I make this recipe often
It’s the kind of savory snack that consistently turns out well, even when I don’t have much time or mood. The dough is easy to work with, and the filling is adaptable if you don’t have exactly the same ingredients. They last 1-2 days without getting too hard, especially if kept in a closed box.
Tips and variations
Tips
- Extra flour is especially useful if the filling turns out too liquid and the dough becomes sticky when rolling.
- For a more aromatic taste, insist on fresh dill if you have it on hand.
- Don’t overload the dough with filling, so it doesn’t spill out while baking.
Substitutions
- The cheese can be replaced with another crumbly salty cheese, but it shouldn’t be too wet.
- Cooking cream can be replaced with regular sour cream if you don’t have liquid cream.
- For an egg-free version, you can skip the egg yolk in the dough and the brushing with egg white, but the final texture will be slightly different.
Variations
- You can add seeds (caraway, sesame) on top for extra texture.
- If you want, you can also add a bit of chopped green onion to the filling.
Serving ideas
- The pastries are good on their own, but can also be served with yogurt or fresh tomatoes.
- They are great for packing for work or school.
Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, but adjust the amount: for 25 g fresh yeast use about 7-8 g dry yeast.
2. Can the pastries be frozen after baking?
Yes, you can freeze them after they cool completely. They can be reheated for a few minutes in the oven.
3. What should I do if the filling spills out while rolling?
Sprinkle a little flour over the areas with filling and knead briefly. Don’t add extra cream if the cheese is already soft.
4. Can I use another type of cheese besides cheese?
Yes, but it shouldn’t be very wet cheese, so the dough doesn’t become too soft.
5. How do I know when they are done baking?
They are evenly browned on top and sound hollow when you lightly tap the bottom.
Nutritional values
Approximately, per pastry (out of 22 pieces):
Calories: about 110 kcal
Protein: 4 g
Carbohydrates: 15 g
Fats: 4 g
Values may vary depending on the type of cheese and cream used. It’s a filling snack, with a good supply of carbohydrates and proteins.
Storage and reheating
The pastries last 1-2 days at room temperature, in a closed box. After that, they harden, but can be easily reheated in the oven for 3-5 minutes. I don’t recommend keeping them in the fridge, as they dry out faster.
That's all. The recipe doesn’t require special technique, just let the dough do its job and don’t rush the baking. If you follow the steps above, they turn out edible and quite pleasant every time.
Ingredients: 350 g flour, 150 ml milk, 50 ml oil, 1 tsp sugar, 1 tsp salt, 25 g fresh yeast, 1 egg yolk, 250 g cheese, 3 tablespoons cooking cream, pepper, dill, extra approx. 100 g flour. For brushing: 1 beaten egg white, finely grated cheese.
